- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 31 mg
- Sodium
- 497 mg
Ree’s mom used to make mystery rolls back in the 1970s. The original recipe used butter, garlic powder and blue cheese, but Ree has given the dish a more contemporary feel by adding fresh garlic, pesto and Parmesan to the butter.
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 31 mg
- Sodium
- 497 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Add the butter, rosemary, garlic and 2 tablespoons of the pesto to a baking sheet. Place in the oven until the butter has melted, 2 to 3 minutes.
- Meanwhile cut the biscuits into quarters.
- Remove the baking sheet and add the quartered biscuits. Toss to fully coat.
- Bake until golden, 10 to 12 minutes.
- Remove from the oven and add the remaining pesto and the Parmesan to the pan. Toss to coat and transfer to a serving platter. Garnish with the basil and serve with the warm marinara on the side.
